Jonathan Ferguson was crowned the winner of the British Culinary Federation’s Young Chef of the Year 2015 held at University College Birmingham on 2nd November.
Jonathan, who works at Restaurant Andrew Fairlie, Gleneagles, received the David Bache Trophy, and was presented with a cheque for £250, commemorative plate, framed certificate, personalised chef’s jacket sponsored by CCS and a study tour to Luxembourg, courtesy of Villeroy & Boch.
The 19 year old, who is clearly someone to watch in the future, cooked in the first heat. Both heats were full of fierce competition, highlighting excellent skills and innovative dishes. Leonidas Kattou of Simpson’s Restaurant, Birmingham, who finished third in 2014, was runner-up, with Jack Gameson from University College Birmingham and a member of the Junior National Team, coming third.
Awards were also presented for Best Starter, Main Course and Dessert. Jonathan Ferguson picked up the award for his stunning starter; best main course was Matthew Shaw from the House of Commons, with Mike Gray from the Royal Military Academy, Sandhurst winning the award for the best dessert.
Competition organiser and BCF President Peter Griffths who presented the awards, announced that the BCF Young Chef of the Year continues to attract interest from many renowned establishments and this year’s final was the highest standard we have seen in the 18 years of running this competition.
Competitors had two hours to produce a three-course meal for two covers, the first course had to include fish and the main course, pork. They also had to use at least one product from Major International and Gourmet Classic.
The other finalists
- Kane Adamson, Lough Erne Resort, Enniskillen, N Ireland
- Harvey Perttola, Lasan, Birmingham
- Matt Nicholls, Cheal’s Restaurant, Henley-in-Arden
- Richard West, Moat House Acton Trussell
- Keiron Stevens, The Latymer, Pennyhill Park Hotel
- Joshua Wilde, The Coach, Marlow
- Samuel Lambourne, The Stafford, London
- Mike Gray, Royal Military Academy, Sandhurst
- Matthew Shaw, House of Commons, London
- James Toth, The Cross, Kenilworth
- Joseph Payne, Hartwell House Hotel, Aylesbury
- Connor Godfrey, Wilton’s Restaurant, London
- Arthur Bridgman-Quin, Punchbowl Inn, Cumbria
The Winning Menu
Poached Lobster, Vanilla Beurre Blanc, Pickled Cucumber and Fennel
Leek Ash, Celeriac, Roast Parsnip, Charred Onion, Pork Tenderloin, Madeira Sauce
Almond Franzipane, Caramel Compressed Apple, Apple Purée, Apple Cream